Thanksgiving

Made with cinnamon, pumpkin puree and pumpkin pie spice. 1h 20m, 13 ingredients.

Recipe by andianne.com

Prep

20 min

Cook

1h

Total

1h 20m

Ingredients

• 1 cup coconut flour
• ¼ cup arrowroot powder
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• 3 eggs
• ½ cup coconut milk
• 1 can pumpkin puree (equals 2 cups worth)
• ½ cup coconut milk
• 2 eggs
• 1 Tbsp pumpkin pie spice (1½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp all spice)
• 2 tsp vanilla extract
• 1/4 cup xylitol (Optional) (lakanto monkfruit sweetener or coconut sugar)

Instructions

Method by andianne.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 350°F. Spray a rectangular baking dish with non stick cooking spray (I use avocado spray).
2. In a large mixing bowl, combine coconut flour, arrowroot flour, baking powder, baking soda and cinnamon.
3. In a separate bowl, whisk together the eggs and coconut milk.
4. Pour the liquid into the dry ingredients. Mix together until everything becomes crumbly.
5. Press the crumb mixture into the bottom of the baking dish (be sure to grease the dish before adding it - I use nonstick avocado spray). Bake the crust for 15 minutes, then remove from the oven.
6. While crust is baking, make the filling: add pumpkin puree, coconut milk, eggs, vanilla and pumpkin pie spice to a bowl. (Optional: add sweetener to bowl - I did not do this - see notes below) Mix together.
7. Pour filling overtop of baked crust. Smooth with silicone spatual. Bake in the oven for 45 minutes.
8. Remove from oven and let cool for 15-20 minutes, then slice into squares. Pumpkin pie bars taste best when chilled - I like to refrigerate once completely cool for 1-2 hours before serving. Serve with whipped coconut cream and a sprinkle of cinnamon on top.